Flour, vegetable oil, water

Shredded onion, shredded carrot, mushrooms, bean sprouts, oil bean skin, sugar, diced tofu, egg skin, shredded pork, cumin and salt.

method of work

1. Add water to the flour and knead it into a smooth and slightly hard dough. Cover with plastic wrap and wake for half an hour until the hardness is moderate.

2. Prepare the rolls when you wake up. Brush the oil in the pan, and the eggs will be scattered and spread out.

3. Cut the old tofu into pieces about 8mm thick and fry on both sides until golden.

4. Cool the oil in a hot pot and smooth the shredded pork.

5. Slice the egg skin and dice the fried tofu for later use.

6. Oil bean skin, shredded carrots and sliced mushrooms

7. Wake up the dough and divide it into pills the size of table tennis balls.

8. Flattening, and painting the countertop with oil. Stack the flattened agents, and brush one layer with oil.

9. Roll into a pancake with a diameter of about 12cm as shown in the figure.

10. The steamer is padded with cage cloth, and then steamed on high fire after SAIC. 10- 15 minutes until cooked, and then stewed for two minutes to uncover the pot. Carefully separate the steamed cakes one by one for use.

1 1. Put the oil in the pan, heat it, put the shredded onion in the wok, and stir-fry the shredded carrots and mushrooms.

12. Add bean sprouts and oil bean skin, continue to stir fry until it is broken, and add a little sugar.

13. Then add diced tofu, egg skin and shredded pork, add more cumin, season with salt, and take out.